Rustic Neapolitan Baba (Baba al Rum) Simone Esposito Recipe
Ingredients:
For the Baba Dough:
- 1 cup (240 ml) warm milk (110°F/45°C)
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ cup (50 g) granulated sugar
- 4 large eggs
- 4 tbsp (56 g) unsalted butter, melted
- 1 tsp vanilla extract
- 3 ¼ cups (400 g) all-purpose flour
- ½ tsp salt
- ¼ cup (50 g) granulated sugar (for dusting)
For the Rum Syrup:
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) dark rum
- 1 tsp vanilla extract
For the Glaze (Optional):
- ½ cup (120 ml) heavy cream
- ¼ cup (30 g) confectioners’ sugar
- 1 tsp vanilla extract
Instructions:
- Prepare the Baba Dough:
1.1. In a small bowl, combine the warm milk and active dry yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy.
1.2. In a large mixing bowl, whisk together the ¼ cup of granulated sugar and the eggs. Add the melted butter and vanilla extract, mixing until combined.
1.3. Gradually add the yeast mixture to the egg mixture, stirring until well combined.
1.4. In another bowl, whisk together the flour and salt. Slowly add the dry ingredients to the wet ingredients, mixing until a soft, sticky dough forms.
1.5. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
1.6. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1-1.5 hours, or until it has doubled in size.
- Shape and Bake the Baba:
2.1. Preheat your oven to 350°F (175°C). Grease your baba molds or a muffin tin.
2.2. Punch down the risen dough and divide it into portions, depending on the size of your molds. If using baba molds, fill each mold about halfway with dough. If using a muffin tin, fill each cup about two-thirds full.
2.3. Cover the molds with a kitchen towel and let them rise again for about 30 minutes, or until the dough has risen just above the rims of the molds.
2.4. Bake in the preheated oven for about 20-25 minutes, or until the babas are golden brown and a toothpick inserted into the center comes out clean.
2.5. Remove the babas from the oven and let them cool in the molds for about 10 minutes. Then, gently remove them from the molds and let them cool completely on a wire rack.
- Prepare the Rum Syrup:
3.1. In a saucepan, combine the water and granulated sugar. Bring to a boil over medium heat, stirring occasionally, until the sugar has completely dissolved.
3.2. Remove the saucepan from the heat and stir in the dark rum and vanilla extract. Let the syrup cool slightly.
- Soak the Babas:
4.1. Once the babas are completely cooled, dip each baba into the rum syrup, allowing it to soak for about 30 seconds to 1 minute, depending on how soaked you prefer your babas. Be sure to dip them gently to avoid breaking them.
4.2. Place the soaked babas on a wire rack to drain excess syrup.
- Prepare the Glaze (Optional):
5.1. In a medium bowl, whisk together the heavy cream, confectioners’ sugar, and vanilla extract until soft peaks form.
5.2. Spoon or pipe the glaze over the cooled, soaked babas.
- Serve:
6.1. The babas can be enjoyed as they are or served with a dollop of whipped cream or a scoop of vanilla ice cream.
6.2. For an added touch, you can garnish with fresh berries or a sprinkle of powdered sugar.
Tips:
- Make Ahead: The babas can be made a day in advance and soaked in the rum syrup just before serving.
- Rum Variations: Feel free to experiment with different types of rum or liqueurs for varied flavors.
- Storage: Store leftover babas in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Reheat gently before serving if desired.
Enjoy the rich, spongy texture and delightful rum flavor of this classic Neapolitan dessert!